Roasted Cabbage Wedges

From Statesboro Market2Go

<p>A savory vegan dinner that uses locally grown cabbage! Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian! Vegan!
Source: simplegreensmoothies.com
Servings: 4
Ingredient keywords: cabbage, garlic, seasoning, seasoning, parsley, lemon, seasoning, seasoning
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Roasted Carrot Hummus

From Statesboro Market2Go

<p>A great variation on traditional hummus!</p> Vegetarian! Vegan!
Source: Dana Kublin of Walker Farms
Servings: Appetizer or side dish
Ingredient keywords: carrots, lemons, garlic, olive, cumin, paprika
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Roasted Carrots

From Dothan, Alabama

<p>Simple, quick and delicious.</p>
Source: ThePioneerWoman.com/cooking
Servings: 6 - 8
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Roasted Carrots and Beets with Pecan Pesto

From Statesboro Market2Go

<p>A side dish made with locally grown root veggies, nuts, and herbs! Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Source: www.foodnetwork.com
Servings: 6-8
Ingredient keywords: carrot, oil, oil, seasoning, beet, pecan, parsley, mint, garlic, lemon, Parmesan
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Roasted Cherry Tomatoes

From Stones River Market

<p>Lin Richmond shares this recipe for cherry tomatoes. She has been using it regularly.</p> Vegetarian!
Source: http://leitesculinaria.com/76063/recipes-roasted-cherry-tomatoes.html#gdHWhW38ki076i5R.99
Servings: Serves 4
Ingredient keywords: tomato, sugar
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Roasted Cornish Game Hens

From Jonesborough Locally Grown

<p>This is an easy yet very tasty recipe we&#8217;ve tried. It does&#8217;t take much time to prepare and the rest of your meal can be made while the hens are in the oven. You can easily cut the recipe down or add to it to suit your needs.</p>
Source: The Food Network - Courtesy of The Neelys
Servings: Serves 6
Ingredient keywords: salt, lemon-pepper, basil, poultry, olive, Hens, green, celery, onion
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Roasted Delicata Squash Recipe

From The Cumming Harvest - Closed

<p>I bought delicata squash for the first time through The Cumming Market, because I like to try new foods. This is the recipe I used and I discovered delicata are delicious!</p> Vegetarian! Vegan!
Source: http://summertomato.com/better-than-butternut-roasted-delicata-squash-recipe/
Servings: 2-4 servings
Ingredient keywords: delicata, olive, salt, pepper
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Roasted Eggplant Spread

From CAFE

<p>I get so excited when eggplants are in season because it means that I can make this spread. You could vary the vegetables that go into this spread but keep roasted eggplant as the base vegetable.</p> Vegetarian! Vegan!
Source: Renee Gahan
Servings: Makes 1 1/2 to 2 cups
Ingredient keywords: eggplant, peppers, onion, garlic, oil
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Roasted Eggplant Spread

From Statesboro Market2Go

<p>A tasty vegan dip that&#8217;s great on toasted bread or crackers! Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian! Vegan!
Source: www.tasteofhome.com
Servings: 2 cups
Ingredient keywords: oil, garlic, pepper, eggplant, onion, baguette
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Roasted Eggplant with Yogurt Dressing

From ALFN Local Food Club

<p>I am one of those people who struggle with eggplant. This recipe, however, I could eat over and over again.</p> Vegetarian!
Source: Cooks Illustrated
Servings: A bunch
Ingredient keywords: Eggplant, Bell, Garlic, Mint, Cilantro
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Roasted fennel

From Northeast Georgia Locally Grown

<p>amazingly simple dish, made with fresh fennel it has a sweet, subtle flavor and beautiful cream and brown color. Make sure to use very fresh fennel that is not too big in thickness. The ones I use are about 1/2 inch to 3/4 inch thick.</p> Vegetarian!
Source: Sylvan Falls Mill
Servings: 2 - 4
Ingredient keywords: fennel, cream, sour, salt, pepper, parmesan
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Roasted Figs with Honey

From Statesboro Market2Go

<p>A deliciously sweet topping that uses fresh figs &amp; local honey! Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Source: https://site.extension.uga.edu/walkgeorgia (modified)
Servings: 4-6
Ingredient keywords: figs, butter, honey, yogurt, cream, bread, cake
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Roasted French Breakfast Radishes

From Gwinnett Locally Grown

<p>After reading a recipe in a magazine recently I made up my own version of roasted radishes. <br /> I made veggie burgers for dinner and added the radishes and mushrooms to the burger along with some thinly sliced avocado and (optional) cheese.<br /> Very <span class="caps">GOOD</span>!!<br /> My husband doesn&#8217;t like radishes but he <span class="caps">LOVED</span> this version.</p> Vegetarian!
Source: Suzy Downing
Servings: 2-4 servings depending on how high you stack your burgers!
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Roasted Garbanzo Beans with Garlic and Swiss Chard

From Shenandoah Valley Homegrown

<p>nice Fall dish. great stuffed in peppers or eggplant.</p> Vegan!
Source: bon appetit
Servings: serves 4-6
Ingredient keywords: chickpeas,, garlic, shallots, bay, fennel, olive, olive, garlic, chard, broth
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Roasted Garlic Potato Soup

From Republican Valley Produce

<p>Combined ideas from several potato soup recipes to come up with this one. So delicious &#8212; &amp; heart healthy, unlike many potato soups.</p>
Source: Angie
Servings: 6
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Roasted Golden Beets

From Suwanee Whole Life Co-op

<p>Roasted Golden Beets with Rosemary and Garlic<br /> Prep Time<br /> 10 mins<br /> Cook Time<br /> 40 mins<br /> Total Time<br /> 50 mins</p> <p>Roasted Golden Beets with Rosemary and Garlic. The herbs and garlic enhance the sweetness and flavor of these delicious beets.<br /> Course: Side<br /> Servings: 4 servings<br /> Author: Vaishali Honawar<br /> Serve hot or cold.</p> Vegan!
Source: www.holycowvegan.net
Servings: Serves 4
Ingredient keywords: beets, garlic
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Roasted Italian Parmesan Tomatoes

From Miami County Locally Grown

<p>This recipe is based on Roasted Tomatoes that were served to us at my cousin&#8217;s family farm in Northern Italy.</p> Vegetarian!
Source: McGuffey Herb & Spice Co.
Servings: Serves 6 as a side dish or appetizer
Ingredient keywords: Parmesan, Italian, Olive, Tomatoes
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Roasted Jalapeno Poppers

From Vilonia Farmers Market

<p>This is an easy recipe for a tasty, spicy appetizer or side dish for pork or beef.</p>
Source: Adapted from Rachel Ray on foodnetwork.com
Servings: 4 to 6
Ingredient keywords: jalapeno, goat, cream, cheddar, fresh, onion
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Roasted Jerusalem Artichokes

From Statesboro Market2Go

<p>A delicious vegan side dish that uses locally grown Jerusalem artichokes (also known as Sunchokes)! Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian! Vegan!
Source: babaganosh.org
Servings: 2
Ingredient keywords: artichokes, oil, parsley
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Roasted Kohlrabi

From Stones River Market

<p>A recipe provided by Catherine with Flying S Farms for her <span class="caps">CSA</span> customers</p> Vegetarian!
Source: Allrecipes.com
Servings: Serves four
Ingredient keywords: kohlrabi, garlic
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Roasted Leg of Lamb

From GreenFamilyFarm

<p>Leg of Lamb is an exceptional cut that is full of flavor, and makes a very classy meal.</p>
Source: Inspired from AllRecipes.com website
Servings: 6
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Roasted Muscadine Grapes

From Statesboro Market2Go

<p>A tasty way to make use of muscadine grapes! Can be used as a savory topping for bread or as an ingredient in muscadine salsa! Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian! Vegan!
Source: cleveland.ces.ncsu.ed
Servings: Not listed
Ingredient keywords: muscadine, oil, bread
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Roasted or Pan Fried Kohlrabi

From Hickory Hill CSA

<p>This has been our favorite new veggie this fall! It is sweet and delicious.</p> Vegetarian! Vegan!
Source: Susan's Kitchen
Servings: Serves 4 Quick and Easy
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Roasted Patty Pan Squash and Herbed Chickpeas

From Tampa Bay

<p>The patty pan squash (in French: le pâtisson) is a member of the blended summer squash family. Shaped very much like a <span class="caps">UFO</span> with undulating edges <del>- each bump a tiny cockpit with an alien inside, presumably -</del>, it can be conical or squat, and comes in shades of yellow, green, or white. The flesh inside is the color of clotted cream, its heart studded with edible seeds like the center of a zucchini.</p> <p>Like all summer squashes, the patty pan squash is best eaten when young and small. Avoid patty pans that are larger than the palm of your hand: they will likely be watery and bland, and you will then miss out on the buttery and subtly sweet taste of the littler ones, and their faint artichoke flavor.</p> <p>If you do find such specimens <del>- at the farmers market or perhaps in your <span class="caps">CSA</span> share -</del>, make sure you use them soon after bringing them home: in my experience, they don&#8217;t keep as well as your average zucchini, and their skin mottles after a couple of days.</p> <p>Small patty pan squashes don&#8217;t need to be peeled: they can just be cut into slices or sections, and steamed, sautéed, braised, grilled, or roasted. It is also traditional to stuff them, which I&#8217;m sure is lovely, but also a tad more involved than I&#8217;m ready for these days.</p> <p>What I like to make with those patty pan squashes that cross my path is this warm-to-cold salad, a summer counterpart to one of my favorite winter salads: patty pan squash segments roasted till golden, al dente chickpeas, and a slick dressing of herbs and anchovies whizzed together with lemon peel and olive oil. I like to eat it on its own for a light yet filling lunch, but it could also be served as a side to roast chicken or grilled fish.</p> <p>- 140 grams (3/4 cup) dried chickpeas, soaked in cold water for 12 hours and rinsed<br /> - 750 grams (1 2/3 pounds) baby patty pan squash, about six 8-cm (3-inch) specimens<br /> - olive oil<br /> - salt<br /> - a dozen stems chives<br /> - 1 small handful fresh cilantro<br /> - 8 leaves fresh mint<br /> - 4 anchovies packed in oil, drained (substitute 1 tablespoon rinsed capers if you prefer)<br /> - a good pinch cayenne pepper<br /> - one strip lemon peel from an organic lemon<br /> - 2 teaspoons verjuice or lemon juice<br /> - freshly ground black pepper</p> <p>Serves 2 as a main dish, 4 as a side.</p> <p>Place the soaked and rinsed chickpeas in a saucepan, add cold water to cover by about 2-3 cm (1 inch), and bring to a simmer over high heat. Lower the heat to medium and simmer for 45 to 60 minutes, until the chickpeas are tender but not mushy. As the chickpeas cook, add a little more water if the level runs low, and skim any foam or impurities that may rise to the surface. Let cool to room temperature in the cooking liquid, then drain.</p> <p>(The chickpeas may be cooked up to a day ahead. Once at room temperature, cover and transfer to the fridge, still in the cooking liquid. Alternatively, you can use canned chickpeas, drained, rinsed, and drained again; you&#8217;ll need about 2 cups.)</p> <p>Preheat the oven to 200°C (400°F). Cut off the stem and root ends of the patty pan squashes, and cut each of them into 8 sections. Place the sections in a baking dish large enough to accomodate them in a single layer, drizzle with olive oil, sprinkle with salt, and toss to coat. Roast for 30 minutes, until cooked through and browned in places. Let cool.</p> <p>While the patty pan squash is roasting, combine the herbs, anchovies, cayenne pepper, lemon peel, verjuice, black pepper, and a drizzle of olive oil in the bowl of a mini-chopper, and pulse until more or less smooth. (Alternatively, you can chop the herbs and anchovies finely by hand, and combine the dressing in the salad bowl.)</p> <p>Toss the cooled and drained chickpeas with the herb dressing in a salad bowl, and let rest in the refrigerator. When the patty pan squash is cooled, arrange the segments on each plate, and top with the dressed chickpeas. (You can also toss everything together in the salad bowl, but the sections of patty pan may get a bit squooshed then; it doesn&#8217;t matter from a gustatory perspective, but it will be a bit less presentable.)</p>
Source: http://chocolateandzucchini.com/archives/2009/08/roasted_patty_pan_squash_and_herbed_chickpeas.php
Servings: Serves 2 as main dish, 4 as a side
Ingredient keywords: garbonzo/chickpeas, squash, olive, salt, chives, cilantro, mint, anchovies/capers, cayenne, lemon, black, lemon
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Roasted Peaches and Coconut Cream Popsicles

From Heirloom Living Market Lawrenceville

<p>If you get a sweet tooth after dinner like I do then you will love these. They are a fantastic way to celebrate the delicious fruit of summer, and they are just so darn refreshing.<br /> This is one of my favorite food bloggers. Her recipes are not always organic, but many of then can be altered just slightly so that they are. <br /> If you are looking for popsicle molds sometimes your local grocery store will have them, but if you are like me (and plan on making tons of pops) you might get on amazon and order these:</p> <p>http://www.amazon.com/Tovolo-Groovy-Ice-Molds-Yellow/dp/B000G32H3Y/ref=sr_1_11?s=home-garden&amp;ie=UTF8&amp;qid=1375052252&amp;sr=1-11&amp;keywords=silicone+popsicle+molds</p> <p>I think I am in love&#8230;</p> <p>This recipe in particular is a big calorie saver for me. We only have a few weeks left of delicious juicy peaches from Watsonia farms! Don&#8217;t miss your chance to try them in these awesome pops!</p> Vegetarian! Vegan!
Source: http://www.katiekdid.com
Servings: 6 Popsicles
Ingredient keywords: peach
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